COMPLIANCE INFO_2025 - Laserfiche WebLink

Home Browse Search

TEMPORARY FOOD VENDOR'S APPLICATION All food vendors (both for profit and non-profit) are requ,rad to return a signed and completed copy of this checklist to the festival coordinator three(3)weeks prior to tihls event Downtown Tracy Farmers Markel Saturdays 1. 1.Name of Event oY oate(s): Year Round 2. The following is information about my organizabonlbuslness: Name of organizatiowbusiness: Hummus Heaven Address: 1750 t]olittte Dr. San Leandro, CA 94577 Phono: (650 ) 392 -463.5 Altemte: 3. List food to be sold or given to tho public Hummers, Pita Chips and Broad 4. 1 am providing food that is NOT prepared at home: Z Yes❑ No AEI food Is prepared ern-situ or Is from appemred commerc tat faelUbes: ❑ Yes❑ No Name of facilit., Hummus Heaven pie {650 l 392 -4635 Address of faallty.1750 Dolitt)e Dr. Stan Leandro, CA 94577 5. 1 am providing a booth with the fo&vir►g: (to protect my urpackaged food and food-preparallon areas from flies, dust and the public) ❑ A booth with wars and ceiling constructcd of elther wood. canvas, plastic, similar material and fine mesh fty screerting, corn*,ely enclosing open food wow. It wig also have a smooth and cloanable floor (concrete, asphalt, clean Uvps and smooth wood are acceptable) and eonstmcled to separate food and food preparation areas from the public, ® other(specify): NIA Prepackaged Goods Note: Tho only operations not required to provide enclosed booths are those which sell beverages from approved dispensers,or prepackaged foods from approved sources 6. Approved water for drinking,utensil and hand washlnp will be provided In my booth by the following methods: Appruvead tattled avatar_ ❑On-site hose bib that is connected to a patablo water sourro, ❑ Other(specify): 7. ElectrlWy is provided for my booth's use' ❑Yes❑ No s 1 am providing an accurate probe thermometer to mez5ure the hot and cold holding of potentially hazardous foods during all timers of booth operation: ®Yes❑ No 9. 1 am providing the fottovring hot temperature control for the hot hoideng of all potentially hazardous foods above 135'F: ❑ Camp stove NIA ❑Sl©mo a hotel trays ❑ Double eteamer ❑Steam table A Lids ❑ Electric stove top ❑Other(specify) Nota: Examples of potentially hazardous food include: meats, tamales, cooked Means, rice, vegetables, potato salad,eggs, and dairy products. EHea 1EA1 Pala r of I t TEMP EVEM Apr